Sam Leong's Southern Rocklobster with Watermelon

Makes 50 hors d'oeuvres

Ingredients

5g leaf gelatine, softened in cold water
40g evaporated milk (hot)
150g whole egg mayonnaise, see basic mayonnaise
20g fresh strained lemon juice
10g wasabi powder
10g prepared wasabi
125g cooked Southern Rocklobster leg and knuckle meat, roughly chopped

Other Ingredients

50 watermelon cubes or cylinders
1 avocado, very finely sliced, depending on size
Leek top julienned, top part fried in oil at low temperature until crisp
Mint chiffonnade, cut to order

Method

Dissolve the gelatine in the hot evaporated milk.
Put the mayonnaise, lemon juice, wasabi powder and prepared wasabi into a food processor, mix together then with the motor running add the gelatine mixture.
When fully incorporated add the rocklobster and incorporate on pulse.

To Assemble

Place three slithers of avocado on top of each watermelon portion. Add 5g tiny loose quenelles to each portion. Tray up, then garnish with the leek and finally the wasabi roe. Best assembled close to the serving time.

Recipe courtesy chef Sam Leong, Tung Lok Group